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| MEXICAN
LASAGNE |
| (click
for printable version of this
recipe) |
| This
recipe is a great way to use
leftover turkey from a Thanksgiving
dinner in place of the chicken
breasts shown here. |
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| TOOLS: |
•
Cutting Board
•
Knife
•
Large Wooden
Spoon
•
Large skillet
(2)
•
13 X 9 Baking
Dish |
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| INGREDIENTS: |
The sauce:
•
1 tbsp olive
oil
•
2 cloves
garlic, chopped
•
1 onion,
peeled and chopped
•
1 red bell
pepper, seeded and
chopped
•
3 green
chiles, chopped with
seeds
•
½ tsp salt
•
3 tbsp finely
chopped cilantro
•
2 cans diced
tomatoes
•
1 tbsp curry
ketchup or regular
ketchup
The filling:
•
3 or 4
chicken breasts,
chopped in bite
size pieces
(or 3 cups shredded
turkey if
using leftovers)
•
3 1/4 cups
frozen corn, thawed
(or
appx 1 ½ cans
(15 oz) canned corn)
•
2 cans (15
oz) black beans,
drained
and rinsed
•
2 cups
shredded cheese of
your choice
•
2 cups
shredded Pepper Jack
cheese
•
6 soft flour
tortillas (10") |
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| (CLICK
ANY PICTURE TO
ENLARGE) |
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PREPARATION:
Preheat
oven to 400 deg F. For the sauce,
heat the oil in a large skillet on
medium heat. Add the garlic until
aromatic, appx 1 minute. (Do not
burn) Add the onion, bell pepper,
chiles and salt. Cook gently until
softened, appx 15 minutes. Add 2
tbsp of the cilantro. Pour in the
tomatoes, and ketchup. Turn to
simmer and cook while preparing
the filling, appx 10 minutes.
For the filling, add a little oil
to another skillet and saute
chicken pieces until done, appx 5
minutes. Drain, reserving liquid.
In a bowl, mix together the corn ,
beans and chicken. Clean skillet
and over medium heat add about 1
tbsp oil and heat to just hot. Fry
the tortillas one at a time until
just crisp about 30 seconds per
side. You will probably need to
add a little more oil with each
tortilla. Set aside. Add the
reserved juice from chicken to the
filling if needed to make it just
a little juicy.
To assemble, place 2 tortillas in
bottom of greased baking dish.
Layer with half of the filling,
half of the sauce and sprinkle
with cheese. Repeat layers ending
with 2 tortillas on top. Sprinkle
with remaining cheese and
cilantro. Bake in oven for appx 30
minutes and let it rest for about
10 minutes before slicing.
HINTS: This dish can be
spiced up to your taste very
easily by using a few jalapeno
peppers, taco seasoning on the
meat or Rotel tomatoes. The choice
is yours. By frying the tortillas
first, it gives a little crunch
now and then to the casserole. |
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| (CLICK ANY
PICTURE TO ENLARGE) |
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